Matzos Stuffing For Poultry

Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Poultry	6	Servings

INGREDIENTS

		Stephen Ceideburg
4		Matzos
1/2	c	Cold water
2	T	Schmaltz
1		Onion
1/2	t	Salt
6		Prunes, soaked pitted and
		chopped
1	ds	Cinnamon
1/4	c	Slivered almonds
2		Eggs
1	T	Chopped parsley
2/3		Courtesy Mark Herron.

INSTRUCTIONS

Break 4 matzos into small pieces, add 1/2 a cup of cold water and
leave them to soak it up. In 2 tablespoons schmaltz (chicken fat)  cook
1 medium onion, finely chopped, until golden.  Meanwhile, squeeze
excess water from the matzos and mix together the  matzos, half a
teaspoon salt, 6 soaked, pitted and chopped prunes, a  dash of
cinnamon, quarter of a cup of slivered almonds, and 2 eggs.  Mix well
then turn into the pan of fried onions. Stir over moderate  heat until
the stuffing is light and fairly dry.  Let cool a little then add 1
tablespoon chopped parsley. Use mixture  to stuff a large chicken and
roast as usual.  Posted by Stephen Ceideburg  From an article by Meryl
Constance in The Sydney Morning Herald,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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